Gluten-Free Toasted Muesli (Easy & Customisable)
Looking for a delicious gluten-free toasted muesli that's easy to make, totally customisable, and far cheaper than store-bought versions? This one’s for you!
Ingredients
- 2 cups gluten-free rolled oats, or see oat-free options below
- 1 cup seeds of choice (e.g. sunflower, pepitas, chia, flax, sesame)
- 1 cup nuts of choice, chopped (e.g. almonds, cashews, walnuts, pecans – or skip for nut-free)
- ¾ cup dried fruit, chopped (e.g. apricots, dates, apples, figs, cranberries)
- ½ cup shredded or desiccated coconut I like to use a mix of both
- 1 tsp ground cinnamon
- ¼ tsp salt
- ⅓ cup maple syrup (or honey)
- ¼ cup coconut oil, melted (or olive oil or butter)
- 1 tsp vanilla extract (optional)
Instructions
- Preheat oven to 180°C (360°F). Line one or two large baking trays with baking paper.
- In a large bowl, combine oats (or oat free base), seeds, nuts, dried fruit, coconut, cinnamon and salt together.
- Slightly melt the coconut oil, then stir in maple syrup and vanilla.
- Pour over dry ingredients and mix until everything is well coated. The mixture won't be overly sticky together, just make sure its well mixed through.
- Spread thinly onto baking trays in an even layer.
- Bake for 10 minutes, then remove, stir gently, and spread again.
- Return to oven for another 5–10 minutes, or until light golden and fragrant. If you have added particularly high sugar dried fruits, you will need to keep a close eye that they don't burn!
- Remove from oven and allow to cool completely on the tray - it crisps up nicely as it cools.
- Once completely cool, store in an airtight container or jar for up to 2–3 weeks.
Notes
For those avoiding oats, swap with:
- Brown rice flakes – great texture and mild taste
- Brown rice puffs or puffed rice (GF certified)
- Quinoa flakes
- Buckwheat groats
- Or a combo of the above + extra seeds or coconut
Tried this recipe?Let us know how it was!